Microanatomic phenomena in rice kernel endosperm of different varieties as a result of parboiling
Wet and thermal rice treatment or parboiling is a perspective rice processing method; it consists of soaking and parboiling of paddy rice. Rice parboiling under laboratory conditions gives the possibility by microanatomic phenomena, appeared in kernel endosperm. Method of kernel out in bilateral direction helps to visualize endosperm structure. Usually cutting takes place along cell walls, which limit crystals of starchy parenchyma. At cross cut of kernel we can see starchy parenchyma crystalls floury spats, cracks. Rice varieties are characterized by the peculiarities of form, value and crystals position. Big crystals are mainly in the dorsal part of kernel; disposition is single or by compacted conglomerates. After parboiling visible crystallity on cross cut is breaking. Powdery sports and cracks disappear or change, the starch changing into filling partially or completely. The changes have varietal character. According to rice classification by reaction the varieties are divided into 3 classes. The starch of rice varieties of the 1-st class filling completely. The starch of the rice varieties of the 2-nd class is filling partially by peripheral part of kernel, crack and floury sports are preserved, the quantity of big crystals of starchy parenchyma decreases, only sine crystal parenchyma are preserved in peripheral part. As for the 3-rd class, it is possible only small strip of filled starch, floury sports and crack are preserved (Fig.). The analyses of endosperm structure by cross cuts of parboiled rice kernels is recommends to use in varietal for parboiling.
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| Format: | conference_item biblioteca |
| Language: | eng |
| Published: |
CIRAD
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| Subjects: | F50 - Anatomie et morphologie des plantes, Oryza, endosperme, traitement thermique, http://aims.fao.org/aos/agrovoc/c_5435, http://aims.fao.org/aos/agrovoc/c_2561, http://aims.fao.org/aos/agrovoc/c_24947, |
| Online Access: | http://agritrop.cirad.fr/510431/ |
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